What features of broiler chicken industry produce are?

Mrs Rakhi Sharma By Mrs Rakhi Sharma, 27th Aug 2012 | Follow this author | RSS Feed | Short URL http://nut.bz/1dluge2x/
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Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. Wonderful changes in market forms for poultry in recent years, Broiler chicken meat is much nourishing.

What features of broiler chicken industry produce are?

Awadhesh Kishore Praveen Kumar Singh* and Rakhi Sharma**

Sarvoday Mahavidyalaya, Chaumuham-281406, Mathura INDIA
*Bundelkhand University, Jhansi INDIA
**Institute for Development of Expertise for Rural Advancement, Mathura-281004 INDIA

Summary:

Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. Wonderful changes in market forms for poultry in recent years, Broiler chicken meat is much nourishing.

Key word:

Broiler, Chicken, Industry, Meat, Poultry, Protein


Usually quality of poultry meat is a tremendously complex notion that can be accessed from dissimilar points of view. From point of view of customer happiness and slaughter industry, broilers ought to have not only high slaughter yields and desirable carcass conformation scores. It ought to also bear also nice aesthetic, sensory and nutritional characteristics. In that respect, chemical composition of muscle tissue of major primal cuts is an important element of broiler meat quality (Suchy et al. 2002).

Quality traits are reliant on lots of factors viz. genotype, sex and age among biological factors (Hellmeister et al. 2003). Nutrition has also been proved its important role in affecting meat quality. Diet composition and feed consumption is also capable to affect chemical composition of muscle tissue to a greater extent.

Amazing changes in market forms for poultry in recent years, from a largely whole bird product to modern highly expanded industry focused on cut-up, deboned meat, and ready-to-eat further processed products, has produced in a alter of quality expectation. principal poultry meat quality features are appearance, texture, juiciness, flavor, and functionality (Fletcher, 2002). With trends increasing to further processing, meat functionality has augmented in relative importance, because of its key role in influence sensory quality of multifaceted ready-to-eat products. Water-holding capacity (WHC) and water-binding capacity of are also critical characteristics for successful product formulation and system control. Conventionally, less concern has been given to practical properties of poultry meat such as WHC and texture (Barbut, 1998). Some researchers have specified that considerable variations in breast meat color exist in the work of processing as well as at retail level, depending on flock, type of birds, processing factors, and seasonality (Bianchi et al. 2006). Genetics also has been reported as a significant factor for influential quality characteristics of meat (Debut et al. 2003). Some factors other than biological variations have been measured to influence poultry meat quality. ecological conditions in the work of transportation and maintenance of birds have been shown to influence processing yield and meat quality (Bianchi et al. 2004). In the work of hot weather, high atmospheric temperatures can concern with muscle acidification, or rigor development, and later meat quality by adrenal or other physiological responses or basically by fatigue of birds (Lambooij, 1999).

Content moisture varies in broiler meat from 70.22 to 71.73% in thigh and 71.19 to 71.80% in breast carcass; ash from 0.81 to 0.84 and 0.98 to one.10; crude protein from 16.69 to 17.13 and twenty.39 to twenty.84 and crude fat from 11.17 to 13.87 and 7.06 to 8.85% in thigh and breast carcass, respectively (Ozdogan and Aksit, 2003). Maphosa et al., (2003) found 1670 g carcass yield from a broiler chicken including 0.27% pancreas, three.87% gizzard, and 0.50% caeca. ElDeen (2005) reported that carcass yield varies from 1182 to 1548 g per broiler chicken containing 34 to 50 g liver, 28 to 40 g gizzard, 7 to 11 g heart and 27 to 37 g abdominal fat. Iheukwumere et al. (2007) recorded dressing percent to be 79%. carcass contained 76.10 g Thigh, 31.60 g Neck, 41.60 g Shank, 75.00 g Drum stick, 75.00 g Wings, 108.30 g Back and 154.10 g Breast muscles.

References:

Barbut, S. 1998. Estimating the magnitude of the PSE problem in poultry. J. Muscle Foods, 9, 35–49.

Bianchi, M., F. Capozzi, M. A. Cremonini, L. Laghi, M. Petracci, G. Placucci, and C. Cavani. 2004. Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast. J. Sci. Food Agric. 84:1535–1540.

Bianchi, M., M. Petracci, and C. Cavani. 2006. The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color. Poult. Sci. 85:123–128.

Debut, M.; Berri, C.; Baeza, E.; Sellier, N.; Arnould, C.; Guemene, D.; Jehl, N.; Boutten, B.; Jego, Y.; Beaumont, C. and Le Bihan-Duval, E. 2003. Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poult. Sci., 82, 1829–1838.

El Deen, A.E.E.S. 2005. Fat and Protein Levels For Broilers under Hot Climatic Conditions. Thesis, Master of Science in Agriculture Science Animal Production (Poultry Nutrition), Al Azhar University.

Fletcher, D. L. 2002. Poultry meat quality. World’s Poult. Sci. J., 58, 131–145.
Hellmeister, F.; Machadomenten, J.F.; Neves Da Silva, M.A.; Coelho, A.A.D. and Savino, V.J.M. 2003. Efeito de Genótipo e do Sistema de Criacâo sobre o Desempenho de frangos Tipo Caipira. R. Bras. Zootec., 32, 6, 1883-1889.

Iheukwumere, F.C.; Ndubuisi, E.C.; Mazi, E.A. and Onyekwere, M.U. 2007. Growth, Blood Chemistry and Carcass Yield of Broilers Fed Cassava Leaf Meal (Manihot esculenta Crantz). International Journal of Poultry Science, 6, 8, 555-559.

Lambooij, E. 1999. Handling of poultry before slaughter: some aspects of welfare and meat quality. XIV Eur. Symp. Quality Poult. Meat, Bologna, Italy, pp 311-323.

Maphosa, T.; Gunduza, K.T.; Kusina, J. and Mutungamiri, A. 2003. Evaluation of sweet potato tuber (Ipomea batatas l.) as a feed ingredient in broiler chicken diets. Livestock Research for Rural Development, 15, 1.

Suchy, P.; Jelinek, P.; Strakova, E. and Hucl, J. 2002. Chemical composition of muscles of hybrid broiler chickens during prolonged feeding. Czech J. Anim. Sci., 47, 12, 511-518.

Tags

Broiler, Chicken, Industry, Meat, Poultry, Protein

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